Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | March 30, 2006 |
Number of critical violations: | 2 |
Number of non-critical violations: | 3 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
102 | Critical Food Not Protected From Contamination - Micro Observation: Cooked or prepared foods are subjected to contamination by juices dripping from raw meats. Some raw meats stored above ready to eat foods (vegetables). Corrective Action: Separate raw meats and/or store on lower shelves. Some moved at time of inspection. |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All cooked, potentially hazardous foods not cooled quickly to 4ºC / 40ºF within 2 hours . Cooling rice in bowl ~20C. Corrective Action: Cooling rice discarded. Cool foods quickly in an ice bath - monitor temperature to 25ºC and then move to refrigerator. Set timer for maximum cooling of 2 hours. |
110 | Food Not Protected - General Observation: 1.Food not protected during storage from potential sources of contamination - chest freezers have substantial ice build-up and cardboard on door. Corrective Action: Remove cardboard. Defrost freezers. Clean and sanitize freezers. |
113 | Improper Sanitary Facilities Observation: A janitorial sink is not available - mop and pail presently stored in corner. Corrective Action: A janitorial sink and adequate storage facilities for cleaning products must be installed on or before 31 March 2007. |
116 | Improper Construction / Maintenance of Establishment Observation: Floors and walls showing some unclean surfaces - grease and debris in corners and at wall joins esp under equipment in vegetable storage area. Corrective Action: 1.Thoroughly clean vegetable storage area. 2.Re-paint vegetable storage area. 3.Replace flooring in vegetable storage area.4.Store potatoes off floor for ease of cleaning ie.castors on shelf or bin. |
Comments:
Inspection 30/03/2006 at 08:30
Areas addressed from previous inspection .
105.Eggs kept <4C. No cooked mushrooms at time of inspection (should be >60C).
110.Operator has thermometer for evaluating temperatures.
116.Walls in food prep and dishwashing areas cleaned and sealed.
Other areas noted at time of inspection.
-wiping cloths in 100ppm chlorine sanitizing solution in food prep area and front service area = good!
-all refrigeration incl. deli display <4C = good!
-all freezers <-18C = good!
-liquid soap and paper towels available for handwashing at 2compartment sink in food prep area and at handbasin in front service area = good!
-ice scoop stored separately from ice with handle facing out = good!
-ventilation/duct work is well maintained = good!
-active pest prevention program =good!
-Permit on display in view of public = good!
Revised Conditions of Permit (please replace display with revised Permit)
1.Any alteration to menu requires an approved food safety plan.
2.FoodSafe trained personnel must be on site at all times during operation.